WILLAMETTE

October/ November 2016

LIVING T H E L I F E S TY L E M A G A Z I N E O F O R E G O N ’ S W I L LA M E T T E V A L L E Y

The Food & Drink Issue

Cover Shot: Fogo de Chão in Portland The Food Issue

Our Annual Roundup

Beloved Valley Pets

HENDERER

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Willamette Living ~ October / November 2016

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COLLEGE OF LIBERAL ARTS | SCHOOL OF ARTS AND COMMUNICATION

Upcoming Events Oct. 3 – Nov. 2, 8 am to 5 pm

Fairbanks Gallery: Shapes and Séances: Julia Bradshaw and Anna Fidler First floor, Fairbanks Hall, Oregon State University.

Friday, October 7 at noon

O C T O B E R

Music à la Carte: Ryan Bede, baritone & Lauren Servias, piano • MU Lounge, Free.

Sunday, October 9 at 1:00 pm

OSU Bands 125th Anniversary Concert: The OSU Wind Ensemble The LaSells Stewart Center, Free.

Friday, October 14 at noon

Music à la Carte: The Tony Glausi Quintet • MU Lounge, Free.

Sunday, Oct. 16 at 3:00 pm

The Corvallis-OSU Symphony Orchestra presents: “From Stage and Screen” • The LaSells Stewart Center, Free.

Wednesday, Oct. 19 at 7:00 pm

SAC Visiting Artists and Scholars Lecture Series: Shoshanna Weinberger The LaSells Stewart Center, Free.

Friday, October 21 at noon

Music à la Carte: OSU Faculty Showcase Recital • MU Lounge, Free.

Wednesday, October 26 at 8:00 pm OSU Electronic Music Ensemble • MU Lounge, Free.

Friday, October 28 at noon

Music à la Carte: Judith Freeman & Friends • MU Lounge, Free.

Sunday, October 30 at 3:00 pm

The Corvallis-OSU Symphony Society presents: The Portland Youth Philharmonic The LaSells Stewart Center, Free.

November 3 – 5 and 12 at 7:30 pm November 12 & 13 at 2:00 pm

University Theatre: James and the Giant Peach by Roald Dahl Withycombe Hall Main Stage, 30th & Campus Way, Corvallis.

Friday, November 4 at noon

Music à la Carte: Mark Bacon, trumpet & Craig Hanson, piano • MU Lounge, Free.

Friday, November 4 at 7:30 pm

Fall Sing! • Featuring the OSU Chamber Choir, Bella Voce and the OSU Meistersingers • MU Lounge, Free.

Sunday, November 6 at 4:00 pm

Tilikum Community Choir presents: A Veteran’s Concert 3810 SE Lake Road, Milwaukie, Oregon.

Saturday, November 12 at 7:00 pm

Corvallis Repertory Singers: Letters from the Front First United Methodist Church, 1165 NW Monroe, Corvallis.

Sunday, November 13 at 4:00 pm

Corvallis-OSU Piano International Steinway Series: Inon Barnatan The LaSells Stewart Center, Free.

Tuesday, November 15 from 8 am to 5 pm

Festival of Voices • OSU Choirs and are joined by visiting high school ensembles in a day of song • The LaSells Stewart Center, Free.

Wednesday, November 16 at 7:00 pm

SAC Visiting Artists and Scholars Lecture Series: Ping Foong The LaSells Stewart Center, Free.

Thursday, November 17 at 7:30 pm OSU Opera Workshop • MU Lounge, Free.

Friday, November 18 at noon

Music à la Carte: ReSounding Trio • MU Lounge, Free.

Sunday, November 20 at 3:00 pm

N O V E M B E R

The Corvallis-OSU Symphony Orchestra presents: “American and Soviet Masters” • The LaSells Stewart Center, Free.

Tuesday, November 29 at 7:30 pm OSU Wind Ensemble • The LaSells Stewart Center, Free.

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Wednesday, November 30 at 7:30 pm

OSU Wind Symphony & Campus Band • The LaSells Stewart Center, Free. LOCATIONS The LaSells Stewart Center 875 SW 26th Street, Corvallis Memorial Union Lounge 2501 SW Jefferson Way, Corvallis

= CAFA Participant. $5 tickets (up to two) available for anyone in SNAP with an Oregon Trail Card.

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For tickets & information, go to: liberalarts.oregonstate.edu/SACevents

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Willamette Living ~ October / November 2016

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LIVING

T H E L I F E S TY L E M A G A Z I N E O F O R E G O N â€™ S W I L LA M E T T E V A L L E Y

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WWW.WILLAMETTELIVING.COM Willamette Living Magazine brings you the best of Oregonâ€™s Willamette Valley, connects communities, and welcomes guests to our beautiful area six times a year in print, and online. Subscription Information Send $12 for a full year (6 issues) to: Willamette Living Magazine 922 NW Circle Blvd Suite 160 - 179 Corvallis, OR 97330 All editorial material, including comments, opinion and statements of fact appearing in this publication, represents the views of the respective authors and does not necessarily carry the endorsement of Willamette Living or its officers. Information in Willamette Living is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed. The publication of any advertisements is not to be construed as an endorsement of products or services offered unless it is specifically stated in the ad that there is such approval or endorsement.

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Willamette Living ~ October / November 2016

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341 SW Second Street Downtown Corvallis (541) 757-0042 The Food Issue

The 411 Not-for-profit Spotlight

HELPING H A N D S JACKSON STREET YOUTH SERVICES Did you know there are homeless youth in our community? Jackson Street Youth Services helps runaway, homeless and at-risk youth in our region find the safety and stability they need. Two 24/7 shelters – in Albany and Corvallis – provide crisis stabilization for youth between the ages of 10-17. Longer-term housing for young adults ages 18-20 is also available. While staying at the shelters, Jackson Street teaches life skills like cooking meals, washing laundry, managing

schedules, and proper hygiene, with the goal of returning youth to a home that can be safe. Case Managers help youth set and accomplish goals and keep their lives on track, even following up after youth leave. Beyond the doors of the shelters, prevention programs halt youth homelessness before it begins. Jackson Street staff meet youth where they’re at – in schools, on the streets, and at drop-in

centers – building trust and connecting youth to resources and positive adult role-models. In fiscal year 2014-2015, Jackson Street served about 1,500 youth across all its programs and services. About 1/3 of its budget comes directly from community individuals and groups, without whom these resources could not exist.

Learn more by visiting www.jacksonstreet.org 8

Willamette Living ~ October / November 2016

Not-for-profit Spotlight The 411

The Food Issue

The 411

Annette on Real Estate

Your Freedom Ends Where Mine Begins I cannot start complaining about them. I knew when I went in what is next door. Living in residential neighborhoods, tight or not, we agree to certain rules. Sometimes these rules are written down in the form of CC&Rs (conditions, covenants and restrictions). Sometimes they aren’t, and neighbors have to simply rely on common courtesy and decency. When we wanted a rooster years ago, we could (since we are not subject to CC&Rs) have simply gotten one. But roosters are noisy. So we sent an email to our neighbors asking if anybody had objections. Nobody did. We got the rooster, only to discover that our tolerance level is lower than our neighbors – the rooster went away. But if any neighbor had objected we would not have gotten one. Our freedom ends when we infringe on our neighbors.

This is also a measure of existing circumstances. If I buy a property next to somebody who has had roosters for years

A couple of weeks ago we received a notification from Benton County in the mail. They were seeking input about a proposed amendment to the Rural Residential Zoning Regulations – to accommodate commercial growing of Marijuana! I could not believe it. After alerting our neighbors I went to the meeting to voice our opposition. So did a bunch of other people and the issue is now tabled for a few more months. This is not about your personal 4 plants. Or even about medical marijuana. This is about commercial growing in residential neighborhoods - with children around close to schools.

Growing marijuana in Benton County is already permitted in EFU (exclusive farm use) and forest lands. Rural residential zones make up just about 5% of land in

Benton County, with about 4000 private property owners. Why it is deemed necessary to permit this crop in residential neighborhoods is beyond me. The County says there were parties interested in getting permission to grow marijuana on their rural residential parcels. In my opinion it should be clear that if you buy property in a residential neighborhood, nuisance crops and activities are not an option. That usage is infringing on the neighbors right to quiet enjoyment.

Here are our objections:

Water Quality and Supply Marijuana uses an extraordinary amount of water. Lots of wells in our area already are low and that is just from residential use with maybe a garden. Allowing a commercial operation to further deplete our aquifers, especially in the very dry months, is unconscionable. Domestic wells do not have water rights. We are defenseless if somebody sucks our wells dry for their personal profit. Marijuana

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Willamette Living ~ October / November 2016

needs an extraordinary amount of pesticides and herbicides. Ironically we received our “dog tax” bill accompanied by a flyer expressing the grave worry of the county that pet waste might pollute the water. Where is the concern with marijuana? Smell This plant is an olfactory nuisance. Why would somebody be allowed to pollute our air for their own benefit and make us suffer for their profit?

Noise and Power Usage: Growing this plant requires additional power usage (especially indoor growing operations). Who will ensure that the grid will not be overloaded, and why do neighbors have to listen to the additional noise pollution, when they bought property in areas where they had the reasonable expectation of peace and quiet?

Proximity to Schools and Children: In Lewisburg and Adair Village there are 3 schools in close proximity to each other and lots of families with children live here. We do not want these operations near our children. There is no regulation in place to define how far away from schools and

children these operations have to be.

The Human Element: As we learned, neighbors close by already are confronted with somebody who is growing marijuana there. None of them was consulted or asked before this operation started. Neighbors have encountered visitors to their properties in search of the supplier. We do not want this for our family. This is a federally illegal drug. Does the county have the man power to police these operations and guarantee our safety at all times? There is a definitive difference in growing cabbage, and tomatoes, and growing marijuana. Real Estate Values As a real estate professional I see highly negative implications for residential property values. A marijuana growing operation on land around a property for sale would, in my opinion, need to be disclosed to a potential buyer. Everybody with common sense will see what that will do to a properties’ value and salability. Since there is, if this goes through, no protection from a neighbor selling to a grower, we all throughout the county would live with the constant threat that somebody will start this kind of operation next door. We hope we do not have to

explain to the county what that will do to the overall quality of life in Benton County, the character of our rural residential neighborhoods, and the impact it would have on the rural residential real estate market. We have to disclose landslide areas, flood plains, etc, the potential of a growing operation clearly would need to be on the disclosure list. Would you buy a rural residential property next to a marijuana growing operation?

I certainly realize that this is a contentious issue. Let me be very clear: people can smoke what they want. As long as our quality of life is not influenced by that decision, they can go right ahead. But if our right to live peacefully, without nuisances and loss of value of our properties is being encroached on, the freedom of those who want to grow marijuana on residential property ends. I strongly oppose any change in RR Zoning

that allows for commercial growing of marijuana. Sincerely Annette

Annette Sievert is a top performing real estate broker with Coldwell Banker Valley Brokers in Corvallis, OR. Do you have a real estate question? Ask Annette: 541-207-555

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wittconsulting.com Ta x • L e g a l • A cco u n t i n g • Co n s u l t i n g The Food Issue

Empowering YOU To make informed decisions

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The 411 Here’s to Your Health

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Listen to Your Gut

Mike Waters MA is the health promotion director for Timberhill Athletic club. For questions, comments on this piece or any other health topics he can be reached at timberhill.mike@comcast.net or 541- 207-4368

for better HEALTH By Guest Author Kris Denning I say it often in my yoga and pilates classes, “Listen to your body”, don’t force yourself into positions or work through exercises that create pain or discomfort. Yet, how often do we knowingly eat foods that cause pain and discomfort in our bodies? Many common symptoms are derived by the foods we eat and we often ignore them, as if it is just a fact of life we must live with. Some are more obvious and occur shortly after we eat. Indigestion, bloating, gas, diarrhea and more. For many of us, however, there may be more symptoms we can’t immediately realize. As late as 72 hours after consuming reactive foods, you may experience joint pain, migraine headaches, acne, brain fog, irritability, and weight gain. The health or our digestive system has everything to do with how our bodies react to the foods we eat. Our intestinal tract is vulnerable to

damage from stress, antibiotics, pain medications, antacids, artificial sweets, speed eating, and high sugar diets, just to name a few. This can contribute to a condition often referred to as leaky gut syndrome. Essentially, a damaged intestinal lining can allow undigested food particles to enter the bloodstream. The immune system reacts to these particles as foreign invaders, and war is waged against them, causing a myriad of symptoms. In my case, it was debilitating joint pain that left me depressed and hopeless. Unfortunately, we often turn to pain medication and anti-inflammatories for help, possibly the very thing that is creating the problematic pain in the first place. I turned to an elimination diet. Specifically, The Virgin Diet. This involved removing 7 of the most reactive foods (dairy, wheat, corn, soy, sugar, peanuts, artificial sweets)

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for 21 days to find your baseline, and after day 21, bring in one of those foods for 3 or 4 days and take note of how you feel. Within a week of this diet I felt tons better. By eliminating dairy, I was completely pain free. Eliminating corn helped me lose 3-4 pounds of belly weight. I was able to take my body out of the hyper active inflammatory state, and by eating clean, low reactive foods, I am able to feel like me again. Find what works for you. Perhaps starting with a food journal and just taking notice of your symptoms. Find your own personal feel good. Perhaps that arthritis, fibromyalgia, chronic fatigue, irritable bowel, or whatever you’ve been plagued with can be solved by you. Do your own research. Never give up. Listen to your body. Your gut may be trying to tell you something.

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Kris Denning is a certified Yoga and Pilates instructor for Timberhill Athletic club She has a BA in psychology from OSU. For questions about this article contact her at yogimamagarden@gmail.com

Willamette Living ~ October / November 2016

Gardening With Brenda The 411 Brenda Powell is a fourth generation owner of Garland Nursery. Her passions include gardening, cooking, reading, writing and photography. Follow her writing at: garlandnursery.wordpress.com

Flowers Befitting our Best Friends Brenda Powell I love dogs and I love gardening. Throughout my lifetime, my family has had a lot of dogs. Many are buried on the nursery property in a place we call pet cemetery. Unlike the Stephen King novel, it is not a scary place. On the contrary, it is peaceful and pleasant. There are statues appropriate for the most recent passings and a few flowers planted to brighten the space. Seeing the sparseness got me to thinking, if I were to plant a memorial garden, which plants would best represent each dog. There’s Lady, the first family dog we had. She was a Collie. I don’t remember much about her personality so I choose a namesake plant, Lady’s Mantle (Achemilla mollis) to represent her. Rosie was my dad’s German shorthair pointer. She was a great bird hunting dog. She might like something that would be

bird attracting, so sunflowers will work for her. My first dog, Digger, was a black lab/ cocker spaniel mix. She was short, stout, and loved to run wild. Sweet marjoram can spread a lot and symbolizes joy and happiness. Creole was a goldendoodle before they called them that. She was born in Louisiana. Iris flowers resemble the french fleur de lis. That seems appropriate. My dog, Tumbles, was a free spirit, messy and full of an exuberance for life. A wildflower meadow would be perfect for her. Her sister, Tipper, was a regal, tidy, feminine dog. She was very devoted as well. Only a red rose will represent her in my mind.

Corlie, Erica’s last St. Bernard was big, sweet, and gentle. When I thought about her flower or plant, honeysuckle stuck out. It must be the sweet fragrance. I was happy to find that honeysuckle symbolizes generous and devoted affection. My parent’s dog, Francis, was the last dog to pass away. She was white with black spots and had a distinct, toothy smile. White dogtooth violet (Erythronium albidum) would be quite pretty added to the garden in her honor. Finally, there was Heidi, who belonged to Erica and Jim. They jokingly referred to her as “the Dick Clark of dogs.” I don’t have to pick one for her because they already planted her floral representation and it’s appropriate: a bunch of daffodils. Long-lived, dependable and full of joy and happiness. Each time I see them bloom, I will think of her.

Charles Maughan inspiring beautiful & bountiful gardens

Enjoy 6 acres of:

Corvallis City Council • Ward 2 • A voice for working families • An advocate for local business • Creating inclusive communities • Offering solutions for today & visions for tomorrow • Promoting sustainability for future generations

· Perennials, Annuals, Trees & Shrubs · Fruits, Vegetables & Herbs JOIN US · Gifts & Garden Supplies Holiday Open House · Houseplants & Bonsai Nov. 12 & 13 · Garden Art & Furniture Holiday Art & Wine Dec. 3

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The Food Issue

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Willamette Living ~ October / November 2016

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Sten Carlson On the Money

A Balancing Act:

Saving for Retirement and Education

ow do you handle competing priorities when both may feel equally important? This is a question many face when it comes to saving for their own retirement and their children’s education at the same time. People are often told to save as much as they can for retirement. At the same time, they hear that given the realities of college costs today, it is critical that parents (and even grandparents) set money aside to help kids obtain a quality education. So how can you strike the right balance as you try to attain both objectives? If you find yourself facing this dilemma, you are not alone. Even if you are doing all you can to be a responsible saver, you may not feel confident that you are taking the right steps. As you save for retirement and college, a little perspective can be helpful. A simple fact – retirement takes priority As much as you’d like to help your children, your primary savings focus should be on protecting your own financial security. The biggest challenge you face is having enough money to cover what could be several decades of retirement expenses. Social Security may supplement your income needs, but unless you have access to an employer’s pension plan (and these days, few of us do), you are responsible for your own savings. Therefore, the size of your nest egg and the effectiveness of your retirement investments could make all the difference. You should consider putting money aside for retirement in a workplace retirement plan (Like a 401(k) or 403(b) plan), IRAs or annuities. The reason retirement savings should be

your top priority is that once you reach retirement, you have limited options if your savings come up short. If that happens, you may need to return to the workforce or adjust your lifestyle. Few people find either choice desirable, as it means adjusting your retirement expectations. The best time to act is while you are working and earning income. College saving is still important Although retirement deserves the greatest attention, setting aside funds to help children achieve a quality higher education is still an important goal for many parents to pursue. This is where your personal financial discipline comes into play. Consider this scenario: If you can set aside $100 per month (or about $3.25 per day) for 18 years, earning a 7 percent average annual return, you’ll accumulate more than $43,000 toward a child’s college education. (This example is for illustrative purposes only and does not represent an actual investment.) While this isn’t enough to pay the entire cost, it will help. Children have the opportunity to pursue other sources of financial aid, including scholarships, grants, workstudy programs and loans, to help offset tuition. You simply don’t have options like these to help fund your retirement. There are three important steps to making education saving a success: 1. Be strategic with your day-today spending so you have money available to save. 2. Start as early as you can to put time on your side.

3. Consider capitalizing on taxadvantaged savings by investing in a 529 college savings plan. Earnings can grow on a tax-free basis if funds are used to pay for qualified education expenses. There may also be additional tax or other benefits depending on the state you live in and the plan you select, so be sure to research your options. You need a plan The key to achieving both goals is to have a plan that identifies the specific financial targets you are trying to reach. This will make it easier to devise a strategy to simultaneously and successfully save for both retirement and college tuition. Most important, it will help you prioritize your savings so you don’t leave yourself shortchanged for retirement. A plan can help you fully understand the challenges you face and determine workable solutions. Sten Carlson, MBA, CFP®, CRPC®, is a Financial Advisor with PacWest Wealth Partners, an Ameriprise Financial Services, Inc. in Corvallis. Contact Sten at www.PacWestWealthPartners. com, or call him at 541-757-3000. Sten is located at 2396 NW Kings Blvd., Corvallis, OR. This information is being provided only as a general source of information and is not intended to be the primary basis for investment decisions. It should not be construed as advice designed to meet the particular needs of an individual investor. Please seek the advice of a financial advisor regarding your particular financial concerns. Investment advisory products and services are made available through Ameriprise Financial Services, Inc., a registered investment adviser. Ameriprise Financial Services, Inc. Member FINRA and SIPC © 2016 Ameriprise Financial, Inc. All rights reserved.

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Mercedes Benz of Salem Presents The Mercedes-Benz E-Class

January 10, 2016 - Stuttgart: Mercedes-Benz is taking a big step into the future with the new E-Class. The tenth-generation of the E-Class sedan delivers stylish highlights with its distinct, emotional design and high-grade interior. The new E-Class also marks the world premiere of numerous technical innovations, enabling enhanced comfort, a new level of safe driving,

a new dimension in driver assistance and a new infotainment and control system. A new, optionally available AIR BODY CONTROL air suspension ensures outstanding ride comfort and driving dynamics. The sum total of these innovations makes the E-Class the most intelligent sedan.

Mercedes Benz of Salem 2405 Commercial St. SE Salem | Sales: 800.336.4148 Willamette Living ~ October / November 2016

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Motivation From Bonnie The 411

Seasons Change C

So Can You

MILLETTO

hanging direction in life can be exhilarating and at the same time somewhat unsettling. I have reinvented what I do more than several times as I transitioned through careers and the stages in life

So what’s next?

was, what I should be, and how far I could go in a chosen endeavor. I also listened to the limiting voices within my head.

Why was it so hard to give myself the permission to craft my own course and believe all things are possible?

In my search to define who I am and my purpose in life, I asked several close friends who have known me for years to help clarify, in their opinion; who I am. I found asking this question was challenging, although not because I was afraid of what it would reveal.

That, my friends, is the million-dollar question that can lead us to the richness of the answer.

I think the challenge related to my former sense of value and the belief I had in myself to change and succeed in a new direction—a direction that truly makes a difference.

Why? Again, the million-dollar question!

Through this process certain words emerged—fun, inspirational, reliable, leader, dedicated, empowering, and at times insecure.

What? Insecure? Okay, I can live with that. I will continue to be a work in progress and be kind to myself by allowing for a side step, or two, along the way. Hey, we are all human. We all have some of the same frailties and insecurities. We all struggle. The goal is to strive to the best version of our self. For years I had been listening to the external voices to define who I

I am an encourager to many, and yet if I am being totally honest, I knew I was holding myself back.

These are the three questions I used to evaluate my direction:

2. 3.

Is the work you are doing truly serving you? Is your life as meaningful as you would like? Are you aware of your personal value?

To me, personal value equals inner strength, which will support you in staying true to who you are and keep you inspired. My value is going up each time I push myself closer to the edge or completely out of a comfort zone and I live to tell the story.

Seasons change, and so can you. Rewriting and reframing the words The Food Issue

I said to myself and about myself has been one of the biggest ‘ah-ha’ breakthroughs in overcoming my fears and has led to my success in business and life. Today, I am a motivational speaker, coach and author delivering exceptional, life-changing experiences. Through the use of my voice, music and video, I engage and captivate audiences of every age group. My experience and stories inspire and empower others to take action in their own lives, to break down the walls of fear that can derail us from our desired outcome and to bring more joy and happiness into their lives. With the change in color of the falling leaves I am reminded of our power to change our direction in life. It does not matter where you start. It matters where you’re going. Believe. Stay focused. Take your time.

All things ARE possible. Bonnie Milletto Speaker, Author, Motivator 503-932-4602 “Stay connected with me for motivational tips and resources that can be applied to any area of your life to keep moving you forward and bring a new thought and smile to your day. To receive updates as they happen join me here.”

www.bonniemilletto.com 17

Home

Decorator? Designer?

Just what ARE we talking about here? Brian Egan

The popularity of Home Improvement shows has increased dramatically over the past decade. Viewers watch shows where incredibly beautiful, functional spaces are created by the show’s designers. Remodeling industry professionals have noticed that a significant amount of remodeling clients are unaware of the distinctions between the types of professional designers available to help them. These differences are typically not defined as part of the shows which can lead to confusion regarding the value of hiring an Interior Designer as part of your remodeling project. Listed below are some of the designer credentials to help you find a professional for your project.

CKBD requirements plus 5 yrs. Kitchen/ Bath industry experience plus 60 hours of NKBA education

DESIGNER CERTIFICATIONS AND REQUIREMENTS

As you can see, the educational requirements for designers range from weeks to years. The level of expertise and knowledge amassed by some designers goes beyond the above requirements. Most of the certifications also require ongoing annual education credits in order to keep abreast of new products, codes and trends. Along with trade show attendance this ongoing education helps designers offer clients the best knowledge and products for their project.

INTERIOR DESIGNERS NCIDQ (National Council for Interior Designer Qualifications) Bachelor’s degree in Interior Design plus 6 years minimum qualified work experience AKBD (Associate Kitchen and Bath Designer) from NKBA (National Kitchen and Bath Association) Bachelor’s degree plus 2 yrs. Kitchen and Bath industry experience plus 30 hours of NKBA education CKBD (Certified Kitchen and Bath Designer) from NKBA 18

CMKBD (Certified Master Kitchen and Bath Designer) from NKBA CKBD requirements plus 7 yrs. Kitchen/ Bath industry experience plus 100 hours of NKBA education INTERIOR DECORATORS CID (Certified Interior Decorators International) No Bachelor’s degree required, certification completed on-line or by direct mail, 2-10 weeks

Using a trained and educated professional will help to ensure that your design will be functional, esthetically pleasing, built to local building code and be a reflection of your desires. Your home is a huge investment and so is remodeling. Hiring an expert to guide you through the Willamette Living ~ October / November 2016

process can save you time, money and headaches. Paying for an experienced professional designer is a small expense that can and will make all the difference in your remodeling project. So which type of designer do you need? If you need to make internal structural changes, renovate a kitchen or bathroom, or need help with floorplan layout then hire an interior designer. If you need assistance with styling your home accessories, selecting furniture, choosing a color scheme, etc then hire an interior decorator. Here at Corvallis Custom Kitchens and Baths Brian Egan is an NKBA Certified Master Kitchen and Bath Designer. Our Associate Designer, Holly Needham is an OSU graduate with a degree in Interior Design. In our next article, we will walk through the process a professional designer goes through to complete a full remodeling project.

Brian Egan Certified Master Kitchen & Bath Designer Corvallis Custom Kitchens & Baths

The third annual â€˜Mazing You Womenâ€™s Leadereship Conference at the Chemeketa Eola Northwest Wine Studies Center in Salem September 23rd, 2016

The Food Issue

The Book Report

L O C A L A U T H O R

The Alchemy of Time By Sebastian de Assis Available through all major online retailers and www. sebastiansdeassis.com

“How is it possible to prevail against such a juggernaut that cannot be defeated? How can you surmount the relentless assaults of the passing of time when your only certitude is that old age and death await patiently at the end of the journey? The Alchemy of Time is a magical realism novel that intertwines multiple aspects of the extraordinary possibilities of the human experience in the last chapters of an individual’s personal history. Zenior Citizen By Sebastian de Assis Available through all major online retailers and www. sebastiansdeassis.com

de Assis explores the possibility of strengthening the human spirit while the physical body weakens piecemeal. It is as though the two elements of an individual’s life (physical and non-physical) moved in opposite directions. Thus, since old age is an inevitable circumstance of the human experience that cannot be avoided—except by an untimely death—then the way to overcome it is by incapacitating its ability to have a negative effect on the aging person. And for those who can manage to achieve this goal, the end-result is self-empowerment. A California Closing By Robert Wintner Available through all major online retailers and in bookstores nationwide

Big M OK Used Car–magnate Michael Mulroney never set out to be heroic. He lives at the top, naturally, thanks to instinct, wit, and the will to win. Insolvency is not the same as poverty; poverty is for poor people. And a man of proven dexterity is not poor. Read how he beats the practical challenges of life in the golden state 20

Willamette Living ~ October / November 2016

Beverly Hills Concentration Camp: A Healing Journey and Memoir By Randi Maggid Available through all major online retailers and in bookstores nationwide The daughter of Jewish Holocaust survivors describes the unlikely struggle of growing up in Beverly Hills. This witty memoir relates one woman’s experiences of healing her mind, body and soul through non-traditional medical alternatives.

I Have Worn Both Pairs of Shoes By Pauline Robertson Available through all major online retailers and in bookstores nationwide

The journey of Pauline, as she ends a marriage and travels to live in Southern California, her ultimate dream at the time. She goes through personal growth, empowerment, and life changes on her own for the first time at the age of thirty-eight. She is enjoying the lifestyle of living in Southern California, starting her career over after twenty years, dating again after twelve years, and finding answers to her most sought-out questions.

The Abcs of Authentic Me: A Collection Of Simple Truths To Change Your Life By Jess Ly Available through all major online retailers and in bookstores nationwide The Abcs of Authentic Me is a timeless collection of simple truths that will connect you to inner peace, infinite joy, unconditional love, profound wisdom, and unabashed courage-creating your distinctive masterpiece. Through a unique perspective, these truths elicit essential qualities that may lie dormant and can now be awakened with a fresh awareness. These Abcs are the basic tenets to living a fulfilled and colorful life, starting today!

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The Food Issue

The list of great places to eat in Oregon’s Willamette Valley is growing by leaps and bounds. Some people think of only the mid-section of Western Oregon when they hear “Willamette Valley.” But the Willamette Valley stretches from Eugene / Springfield in the south to Portland / Vancouver in the north, and hosts 70 percent of Oregon’s population. The availability of great 22

local produce, meats and fish combined with an intense worldwide interest in the valley, have created a huge upwelling of culinary talent. Local, young chefs are moving the culinary conversation forward, and some big names have put down roots here too. Events like FEAST Portland have focused an international spotlight on Oregon’s culinary scene. The national media, like

Bon Appetit Magazine -- who sponsors FEAST, rarely publishes a piece about what’s new, trending and delicious without mentioning Oregon. The following is far from a comprehensive list -- if that’s even possible. There are literally hundreds of great places to eat in the Willamette Valley, these are a few that we think do a fantastic job.

Willamette Living ~ October / November 2016

Fine Dining

Nate & Rochelle Rafn of Rafnâ€™s Restaurant in Salem Photo: SLF

The Food Issue

Rafn’s

479 Court St. Salem, OR 97301 503-580-2936 rafns.com

“Rafns’ Restaurant is owned and operated by Nate and Rochelle Rafn, two life-long Oregonians who have a passion for great food. Since 2005, Nate has been an influential advocate for local agriculture. He is the creator of Living Culture, a television program about local food, and has written about local food for Salem Weekly Newspaper. In 2006, Nate launched Dinner at the Rafns’, an invitation-only supper-club operated inside his modest South Salem home. Nate and Rochelle married in 2011

and together they moved the supper-club to West Salem, where they would host monthly dinners for up to 39 guests. Each dinner featured a local farmer or artisan who’s products formed the foundation of the evening’s meal. Dinner at the Rafns’ developed a loyal following and regularly booked-up weeks in advance. Based on their success with Dinner at the Rafns’ and the relationships they had built with dozens of local farmers, Nate and Rochelle decided to take the leap and start their own legitimate restaurant. In June of 2013 they opened Rafns’ Restaurant, dedicated to sourcing the

highest quality foods from local farmers, ranchers, and artisans. RAFNS’ TODAY Rafns’ Restaurant is open Tuesday through Saturday, serving a small seasonal menu paired with local and regional wines. Nate & Rochelle continue to host special dinners highlighting local farmers and winemakers. Rafns’ Restaurant is EarthWISE Certified and was named the 2015 Sustainable Small Business of the Year at the Mid-Valley Green Awards.” Learn More at: www.rafns.com

Bellhop

150 SW Madison Corvallis, OR 97333 541-207-3448 bellhopcorvallis.com

Bellhop, open since June 9th 2016, in downtown Corvallis, owned by Ian Hutchings and Brian Parks, is a delightful, local eatery. Their focus, as they say is “local comfort food.” But when you think “comfort food” don’t confuse that with run-of-the-mill. The two try to source locally as much as possible, and work with a number of 24

farms that are standouts in the area like Afton Field (chicken) and Rainshine (produce). Their food is comfort food elevated to a new level, but not so much so that you can’t eat there a few times a week if you want. Prices are reasonable, and they take great pride in their menus.

Willamette Living ~ October / November 2016

As a first-hand witness at FEAST Portland, Brian was in attendance to serve Bellhops (now famous) fried chicken, and there was a line like you’ve never seen. It was the most popular thing there. Yeah, eveyone loves the designer bites, but when it comes right down to it, comfort food, like Bellhop’s chicken wins.

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The Food Issue

Authentic Gaucho Fare in Portland

Fogo de Chão

930 SW 6th Ave. Portland, OR 97204 503-241-0900 fogodechao.com

A fantastic concept, Fogo de Chão (pronounced like “shown”) is a fun and delicious place to visit. The premise of the restaurant is that it’s like a traditional Fogo de Chão in Southern Brazil. According to our server, who was an authentic Gaucho -- from Brazil, what that means, literally, is “fire of the ground.” In Brazil these celebrations are huge. The Brazillians build a fire, on the groud, that can stretch for hundreds of feet, and then roast the traditional Gaucho staple -- beef. At the restaurant in Portland, one of many around the world, they recreate the feel of the celebrations in Brazil. Authentic Gaucho’s roast a wide selection of meats on an 26

open flame, and then carry the cooked meats into the dining room, if the little card on your table is green, that let’s them know you would like a slice, if it’s flipped over and red, you’re taking a break. The “full experience” begins with a trip to what they refer to as “The Market Table.” An awesome spread of salads, cheeses, meats, and appetizing nibbles of all sorts. The vibe is white tablecloth, but not stuffy by any means. The servers are fun and like to engage the diners. The food is to die for, and there is a full bar, and wine list to rival any in the city. Go try it, you’ll love it! Willamette Living ~ October / November 2016

1847 at Boulder Falls Inn 505 Mullins Drive Lebanon, OR 97355 541-451-1847 boulderfallsinn.com

There aren’t all that many “Best Western Premier” properties in the United States. Fortunately, we have one right in our backyard -- in Lebanon. The restaurant at the inn, “1847” as the name suggests, is also premier. Chef Derek Ridgway puts together some fantastic menus and executes with skill gained from years in the upscale restaurant industry. A veteran chef, Derek enjoyed fame and fortune in his early career in San Diego operating a number of restaurants of note. Then he was drawn north to be near family and enjoy the slower paced authentic Oregon lifestyle.

his skills to Lebanon at the new restaurant at Boulder Falls Inn. Dereks food concept is “I want the flavors to come through, without complication -- I want to taste what I’m eating and enjoy complexity of flavors without extensive manipulation.” Derek is working on a fall menu that will include some simple, winter comfort foods - like a nice, braised short rib with polenta and winter greens. Oh yes, we hear you Derek.

Recently the chef at the Grand Hotel in Salem, Derek brings The Food Issue

Bluehour

250 NW 13th Ave Portland, OR 97209 503-226-3394 bluehouronline.com

A perennial favorite or ours, Bluehour in the heart of Portland’s Peal District, serves consistently outstanding food. Recently we sampled the brunch menu, and as usual, it was heavenly. On the brunch menu, are starters, not used to seeing starters outside of a dinner menu, we thought it might be too much food for early in the day. We were mistaken. Above and left is a photo of the “donut holes with seasalt, caramel dipping sauce.” Oh boy... decadant, but lighter than you’d think, and oh, so good. We could just fast through Thursday - right?

We followed our breakfast starters with a wild mushroom omlette, and a smoked salmon benedict. Both were out of this world. The hollandaise on the benedict was perfect and seasoned so as to elevate the smoked salmon to a higher plane, and the poached eggs -- done right. Also of note, the potatoes that came on the side. I’m not sure how they do it, but there seems to be butter involved, they are rich, salty, sweet, buttery -- transformed from potato, to food of the Gods. More of those please! Breakfast, brunch, lunch or dinner, you can not go wrong with Bluehour. One of the best restaurants in Oregon.

Table Five 08 508 State St. Salem, OR 97301 503-581-5508 TableFive08.com

Table Five 08 in Salem is a great new find for us. Its casual look belies its fantastic offerings. At first appearances, it seems to be just a casual, corner place, offering the usual runof-the-mill food and drink. Do not be fooled. This restaurant is manned by some of the best in the business. Chef Jason Freeburg is a graduate of the prestigious “CIA” -- the Culinary Institute of America in New York, and bartender Rob Melton has been at it for nearly 30 years. Right away, you can see this is no ordinary place. Rob’s casual mastry of the bar is evident as he engages his guests and creates wonderful drinks 28

Willamette Living ~ October / November 2016

clearly without effort. Not that his drinks aren’t top shelf, he’s just beyond having to struggle. Think Stevie Wonder playing the piano. Jason is also a very unassuming, friendly guy without any of the pretense one sometimes expects from big-time chef types. But he definitely delivers the goods. A seared halibut served on a bed of charred corn and a signature dish -- the Pork Belly Lettuce Wrap, floated by when we were visiting and both looked fantastic. Prices are very reasonable too! We’re definitely going to do further research here!

The Painted Lady 201 So. College St. Newberg, OR 97132 503-538-3850

thepaintedladyrestaurant.com

This charming Victorian restaurant is located in the epicenter of Oregon’s Wine Country and is surrounded by over 200 wineries and the bounty of the Willamette Valley. In 2005, owners Allen Routt and Jessica Bagley saw a bright future in the quaint town and wine community of Newberg, Oregon.

Not long after opening, The Painted Lady Restaurant quickly became a fine dining destination. Now, almost 12 years later, Allen and Jessica are thankful for the thousands of global travelers who have passed through their white picket fence to experience an unforgettable food journey crafted from the fine ingredients and wines sourced from the Willamette Valley and beyond.

SalemConventionCenter.org/joy 503.589.1700

flexible space for a crowd of 600

customize décor, menu and staging to fulfill your vision

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YEARS 2005•2015

The Food Issue

Tank the Cairn Terrier (and couch potato)

Bailey the Silver Lab from Lebanon She’s from Duckflat Labradors in Albany

Yazi She loves her ball!

Charlie the Portuguese Podengo Pequeno She rules her house in Corvallis

I’m Link, I just turned 2. I was born in foster care for SafeHaven Humane Society I live in NE Corvallis. Check out my facebook page! facebook.com/link.taylor.758

Our Furry Friends

This is Sawyer at 8 weeks old (awww) he lives in Alsea and loves to go to work with his dad (photo: Heath Webb)

These sports fans are Koira and Ptera doing a little SUP-ing at Willamette Mission State Park on the 4th of July. Koira is an old hand at paddling, but this was Ptera’s first trip!

Willamette Living ~ October / November 2016

Lily the Golden Retriever On Vacay at the Fairview Mine in Colorado (at 12,044 ft!) Lily lives in Corvallis with Bud and Lynne Ervin, and she’s 8.

Gus the Horse The pride and joy of The Walkingshaws in Corvallis

Simon and Abby the Bengal siblings are very spoiled and much loved. They live in Albany. That’s Simon on the Stairs.

Lennerd and Spike Spike is 8 and Lennerd is 9 They both live in Rural Albany (That’s Spike on the bottom)

Juliet the Persian Cat from North Plains She wakes her person up every morning with her paw! And It’s her person’s birthday in October. Happy Birthday!

Our cover model is Sofia Loren Summer Schoenfeld She is a rescue from Project Pooch

www.pooch.org

Sofia’s walker, Stormy Deon took this fantastic photo of her.

The Food Issue

Red Bird Acres

FARM On a mission to deliver quality food Story & Photos by Karista Bennett www.karistaskitchen.com

Willamette Living ~ October / November 2016

ornings arrive early for Laura and Robin Sage of Red Bird Acres Farm in Corvallis, Oregon. Although each day brings something different, raising Idaho Pasture pigs, Freedom Ranger broiler chickens, goats and laying hens has a “to do” list that happens every day rain or shine. I met Laura and Robin a few years ago after moving to the Willamette Valley. I was awestruck by their passion for raising healthy and happy livestock while being committed to sustainable farming that produces healthy food for consumers. During one of my many visits to their farm, Laura said, “Our biggest values as producers of meat is that we are raising the animals with the utmost care and attention to humane techniques. This goes from breed selection, feed selection, providing the most natural and stress free life on pasture and gentle handling when it comes time to slaughter (which they do themselves). We are trying to raise meat with attention to the impact on the land and acknowledging that eating meat (as opposed to a vegetarian diet) has a bigger footprint, so what we encourage is that our customers eat less meat. But when they do, they should eat better meat. Better meat usually comes with a higher price. It takes a huge amount of labor to raise chickens and pigs in this method but also the feed costs are higher with quality feed. The benefit is an animal that lives a healthy life and in turn provides delicious and tremendously nourishing food”.

Leadership and Adventure Education. While working as Outdoor Education Guides they discovered there was a huge disconnect between educating the public about protecting our environment and our less than perfect food supply. After a visit to Oregon, Laura and Robin decided to switch careers and put their knowledge and passion into helping change our food supply by pursuing agriculture. Robin completed a yearlong internship with Afton Field Farm in early 2014. Not long after, Red Bird Acres was founded. Today, Laura and Robin tend the pasture work for about 4 hours of the day. The remaining work is milking the goats, processing much of the milk into cheese and yogurt and maintaining a tenth of an acre vegetable garden. Additional pasture work for Robin might include moving pig and chicken paddocks, which usually involves cutting fence lines through blackberry or tall grass, moving fence posts, setting new electric lines and moving all of the pig’s portable shelters and watering systems. Laura is the master schedule keeper and makes sure they have all the supplies they need and that things are happening on schedule. She also does all of the marketing, website maintenance, billpaying, product labeling, walk-in freezer organizing, farmer’s market packing and washing and packing the eggs. Laura said “I wash a lot of equipment each week at our poultry processing facility, maintain records and paperwork for our AWA certification - basically all the nonglamourous stuff that goes on behind the scenes”.

times when piglets are born. The sows are so docile and well loved, they never mind me traipsing through the pasture to get a peek of their new babies. On occasion, I’ve gotten to rub a few piglet bellies and scratch a few piglet ears, hearing their adorable squeals of happiness (and my squeals of happiness as well). Laura and Robin currently sell their chicken, pork and eggs weekly at the Saturday Corvallis farmers market and through their CSA. They offer year-round sign up for the pork CSA and sign-ups for the chicken CSA will begin again in January 2017. Currently, I make excuses as to why I must pick up my chicken or pork at the farm. Yes, it’s to see the baby chicks or new piglets and hang around the farm animals and soak in all the delightful farm vibes. About Karista Bennett

Karista is a passionate and experienced culinary arts professional, photographer and freelance writer whose personal philosophy is to connect and inspire, visually through her photos and tasted in her recipes. She believes “Food should not only satisfy hunger, it should feed the soul, nourish the body and delight the senses” Her work appears regularly in several home and lifestyle magazines and she also publishes a recipe website at www.karistaskitchen.com. Karista lives in a beautiful and vibrant farming community in the Willamette Valley, Oregon with her husband, two daughters and one very tenacious terrier named Tank.

This method of raising animals for food has earned Red Bird Acres a prestigious AWA (Animal Welfare Approved) certification. AWA is a food label for meat and dairy products that come from farm animals raised to the highest animal Red Bird Acres also has several sows that welfare and environmental standards. farrow twice a year which means they will always have groups of growing pigs as Laura and Robin are both graduates of well as pregnant sows or sows with litters. Prescott College in Prescott, Arizona. Receiving degrees in Wilderness I’ve been fortunate to visit the farm several The Food Issue

Photo Album

FEAST

Portland The “Grand Tasting” Sept 16, 2016 The Willamette Valley Visitor’s Association was on the scene presenting our great valley wines (and Bellhop’s awesome fried chicken) to an international audience!

oregonwinecountry.org

Willamette Living ~ October / November 2016

Photo Album

The Food Issue

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Got a Tablet? You can read our digital edition on your tablet or smart phone. Android or iOS devices, they all work great. Just visit our web site and tap the cover image. For an even better experience, download the (free) “issuu” app and you can read oﬄine if you like. That’s it, and best of all, it’s totally free, everybody likes free, it’s a universal price point that works.

In Print: 1yr • $12 2yrs • $20 Digital: 1yr • free Forever • free If you prefer, subscribe to our print magazine and have the “real thing” delivered to your home or oﬃce! Subscribe online, or send a check to: Willamette Living Magazine 922 NW Circle Blvd. Ste. 160 - 179 Corvallis, OR 97330 WILLAMETTE LIVING DIGITAL POWERED BY

You can enjoy the digital edition on our web site at

www.willametteliving.com

Willamette Living ~ October / November 2016

Cheryl Lohman

Permanent Makeup

Anti-Aging Makeup Tips

Natural looking - time saving - smudge proof EYEBROWS & EYELINER

You hear the phrase “anti-aging” a lot these days…but what does it really mean? I think the essence of the phrase is simply addressing anything that helps us to look and feel younger. Here are some makeup tips that will help you turn the clock back without drastic measures.

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Avoid drying powders which only accent lines and wrinkles. Instead, choose creamy tints, blushes and bronzers to highlight cheeks and give skin a youthful glow.

LIP COLOR

Pale and thinning eyebrows can be tinted, shaped and penciled in. Brows that show up make you look younger. Choose light, clean eye makeup over smoky eyes. To give eyes the bright, alert look of youth, choose soft, pale eye shadow shades over smoky eyes. Dark, shadowy eye makeup can make eyes look sunken or hooded, telltale signs of aging. Our lips tend to thin and lose color with age. Choose glossy lipsticks in light hues which make lips look young and plump. Dark matte lip colors tend to make lips look older and thinner. There is another solution that will help you look younger all the time. Professionally applied Permanent Makeup for eyeliner, brows and lip color. Permanent Makeup restores youthful color to your lips, brows and defines your eyes with smudge proof color. It can also add fullness to thinning lips and correct irregular lip lines, making you look younger and more beautiful.

BEFORE AFTER

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Because it is long lasting and difficult to remove, it is essential to have permanent makeup applied by a highly qualified specialist. Many people feel they would benefit from permanent makeup services, however are reluctant to proceed because they don’t know how to select a good artist. Similar to finding a surgeon, this is not a service you want to bargain shop for. You will want to have a consultation to see actual client photos and learn everything you need to make an informed choice. Today, many professional permanent cosmetic specialists are members of the world’s leading, not-for-profit society devoted to this field, the Society of Permanent Cosmetic Professionals (SPCP). This organization sets standards of practice for its members, which assures the public of the highest levels of professionalism. With that assurance you can look and feel younger all the time. Cheryl Lohman of Image by Design is a Licensed Esthetician and Permanent Makeup Artist and is a member in good standing of the Associated Skin Care Professionals and the Society of Permanent Makeup Professionals. For more information you can reach her at 541740-1639 or visit her website at www.OregonPermanentMakeup.com

The Food Issue

Has your doctor said that you have a high risk of heart disease? If so, you may be able to take part in a clinical research study We are currently recruiting patients for a clinical research study looking at a concentrate of omega-3 free fatty acids to see whether it can help to decrease the risk of serious heart problems in people with high blood triglycerides (a type of fat in the blood that can raise your risk of heart disease) and low levels of high-density lipoprotein-cholesterol (HDL-C; the “good” cholesterol). If you take part, you will be asked to take either the concentrate of omega-3 free fatty acids (made from fish oil) or a placebo, which contains corn oil, once a day for 3–5 years.

You may be able to take part in the STRENGTH Trial if you: • are 18 years of age or older • take a statin medication but still have high triglyceride levels • have at least one risk factor for heart disease, such as: – a history of heart problems or stroke – type 1 or 2 diabetes – high blood pressure or taking a blood pressure medication – being a regular smoker.

Interested? If you would like more information, please contact the study center using the details below. We look forward to hearing from you.

STRENGTH Patient Poster [V02 USA01]

Tailgating Titans

weater season is upon us, and you know what that means...? Football! ‘Tis the season to eat salty, sweet, and slightly greasy snacks, allowing our sweaters to hide the extra pound we gained during the game. (It’s okay, we can workout extra hard tomorrow.) Whether you plan to prepare for a football party at home or pack snacks for tailgating, these crowd pleasers will make you a winner—no matter if your team gets the W.

LOADED TATER TOT SKEWERS Ingredients: ● 1 bag of Tater Tots® ● 8 slices of bacon, chopped ● 1 cup of cheese, grated ● 1 tablespoon ranch seasoning ● Skewers (if using wood skewers, don’t forget to soak in water first) Directions: 1. Cook tots according to directions until golden brown. 2. Let cool for approximately 2-5 minutes until you can slide onto skewers. 3. Place loaded skewers on pan. Sprinkle ranch dressing over each tot. 4. Sprinkle bacon and cheese. 5. Put in oven for an additional 10 minutes, or until cheese is fully melted. 6. Remove from oven and serve.

BACON CHEESEBURGER SKEWERS Ingredients: ● Farm Rich Original Meatballs ● American cheese, cut into small pieces ● Pre-cooked bacon slices, cut into small pieces ● Iceberg lettuce, cut into small pieces ● Grape tomatoes, cut in half ● Optional: sliced sweet pickles 38

Willamette Living ~ October / November 2016

Directions: 1. Bake as many meatballs as desired, follow package instructions. 2. Place pieces of cheese on top of baked meatballs, place back in oven to melt. 3. Stack desired toppings on toothpicks, slide to back of skewer. 4. Poke stacked skewer into the cheesy meatball, plate and serve. 5. Serve with ketchup, mayo and mustard for dipping as desired.

TACO CUPS Ingredients: (serves about 10) ● 1 lb ground beef, scrambled and cooked

● ● ● ● ● ● ●

● ●

1 packet taco seasoning mix 1 8 oz package shredded taco blend cheese 1 avocado, prepared into guacamole 1 cup salsa 1 package shredded lettuce Sour cream Optional garnishes: chopped tomatoes, sliced black olives, chopped green onions, sliced jalapenos, chopped cilantro 9 oz clear plastic cups Suggested pairing for chips: Juanita’s Tortilla Chips

Directions: 1. Cook ground beef and add in taco seasoning, follow packet instructions. 2. Scoop a spoonful of taco mixture into plastic cups as base of dip, followed by a layer of each ingredient according to your liking. 3. Top with extra cheese and garnishes of your choice. 1. Remove from oven. Serve warm.

REFEREE WAFER COOKIES Supplies: ● 4 oz Black Candy Melts Candy ● 8 oz Bright White Candy Melts Candy ● 12 vanilla wafer cookies ● 15 inch Parchment Triangles ● 10 x 14 inch Cake Board

Instructions: 1. Melt white candy in small, deep bowl according to directions on package. 2. Cut 6 black candy melt discs in half with scissors and set aside. Melt remaining black candy in bowl. 3. Cover cake board in waxed paper, secure with tape. 4. Dip wafer cookies into white candy leaving approximately 1 inch to 1¼ inch cookie exposed. Lay cookies on waxed paper board and chill until set, about 10 minutes. 5. Dip top of cookie into black candy, about 3/8 inch. With candy, attach one reserved cut black disc for brim cut side down. Chill until set, about 5 minutes. 6. Place black candy in parchment bag with small hole cut. Pipe eyes and mouth. Pipe stripes on body, over-piping for wider lines. Chill until set, about 10 minutes.

Gifts & Gourmet Foods Look For Blue Raeven Pies at Market of Choice, or order specialties & pies online! 20650 S. Hwy 99W in Amity Try our Fresh Pies!

pie hotline: 503-835-0740 Farmers Markets 2015 Corvallis • Lake Oswego • Salem • McMinnville

www.blueraeven.com The Food Issue

More Favorite Restaurants ADAIR VILLAGE Farm Food 6002 NE William R Carr St farmfoodrestaurant.com Dinner

ALBANY Novak’s 208 2nd St SW 541-967-9488 novakshungarian.com

PUMPKIN COOKIES Ingredients: (makes 4 dozen) ● 2 cups butter, softened ● 2 cups granulated sugar ● 2 teaspoons baking powder ● 2 teaspoons baking soda ● 1 teaspoon salt ● 1 teaspoon ground cinnamon ● 1 teaspoon ground nutmeg ● 2 eggs ● 2 teaspoons vanilla ● 1 (15 oz) can pumpkin ● 4 cups all-purpose flour

Instructions: 1. Preheat oven to 350 degrees F. 2. In a large bowl, beat 2 cups butter with electric mixer on medium speed until light and fluffy. 3. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. 4. Add eggs and 2 teaspoons vanilla; beat until combined. 5. Beat in pumpkin. 6. Add flour slowly until combined. Dough will be very wet. 7. Drop dough by the tablespoon onto parchment lined sheets. 8. Bake 10 to 12 minutes, or until tops are set. 9. Transfer cookies to a wire rack; let cool. 10. For the frosting: Beat all ingredients until soft and whipped. Frost cooled cookies and sprinkle with cinnamon. 40

Luc 134 SW 4th St 541-753-4171 i-love-luc.com Dinner

Lunch and Dinner

Magenta 137 SW 2nd 541-758-3494 magentarestaurant.com Lunch and Dinner

Sybaris Restaurant 442 1st Ave West 541-928-8157 sybarisbistro.com Dinner

New Morning Bakery 219 SW Second St 541-754-0181 newmorningbakery.com Breakfast, Lunch and Dinner

Vault 244 Bistro / Lounge 244 1st Ave West 541-791-9511 Vault244.com Dinner

Pastini 1580 NW 9th St 541-257-2579 pastini.com Lunch and Dinner

AMITY

Queen’s Chopstick 2329 NW Kings Blvd 541-758-9166 queenschopstick.com Lunch and Dinner

Blue Goat 506 S. Trade St 503-835-5170 amitybluegoat.com Lunch and Dinner

Cream Cheese Frosting: ● ½ cup butter, slightly softened ● 1 (8 oz) package cream cheese, softened ● 1 lb powdered sugar (about 3¾ cups) ● 1 teaspoon vanilla ● Ground cinnamon sprinkled on top (optional)

956 NW Circle Blvd 541- 752-1785 lepatissier.net Breakfast and Lunch

CORVALLIS Bellhop 150 SW Madison Ave 541-207-3448 bellhopcorvallis.com Lunch and Dinner Del Alma Restuarant 136 Sw Washington Ave Ste 102 541-753-2222 delalmarestaurant.com Dinner Delicious Valley Cafe 933 N W Cir Blvd 541-753-0599 deliciasvalleycafe.com Breakfast, Lunch and Dinner Le Patissier

Willamette Living ~ October / November 2016

The Baguette 121 SW 3rd St 541-752-9960 Lunch and Dinner

DAYTON  The Joel Palmer House 600 Ferry St 503-864-2995 joelpalmerhouse.com Dinner

DUNDEE Tina’s 760 N Hwy 99W 503-538-8880 tinasdundee.com Lunch and Dinner

EUGENE

More Favorite Restaurants Lunch and Dinner

Belly Taqueria 291 E 5th Ave 541-683-5896 eatbelly.com Dinner Cornbread Cafe 1290 W 7th Ave 541-505-9175 cornbreadcafe.com Lunch and Dinner

La Rambla 238 NE 3rd St 503-435-2126 laramblaonthird.com Lunch and Dinner

NEWBERG

Eugene Fisherman’s Market 830 W 7th Ave 541-484-2722 eugenefishmarket.com Lunch and Dinner

The Painted Lady 201 S College St 503-538-3850 thepaintedladyrestaurant.com Dinner

NEWPORT Cafe Mundo 209 NW Coast St 541-574-8134 cafemundo.us Lunch and Dinner

Evergreen Indian Cuisine 1525 Franklin Blvd 541-343-7944 evergreenindianrestaurant. com Lunch and Dinner

Chowder Bowl 728 NW Beach Dr 541-265-7477 newportchowderbowl.com Lunch and Dinner

Falling Sky Brewing 1334 Oak Alley 541-505-7096 fallingskybrewing.com Lunch and Dinner

Locan Ocean Seafoods 213 SE Bay Blvd 541-574-7959 localocean.net Lunch and Dinner

Koho Bistro 2101 Bailey Hill Rd Ste L 541-684-8888 kohobistro.net Dinner

Nana’s Irish Pub 613 NW 3rd St 541- 574-8787 nanasirishpub.com Lunch and Dinner

Papa’s Soul Food 400 Blair Blvd 541-342-7500 papassoulfoodkitchen.com Lunch and Dinner

PHILOMATH

LEBANON

Eats & Treats 1644 Main Street 541-307-0225 eats-treats.com Lunch and Dinner

1847 Bar & Grill 505 Mullins Drive 541-451-1847 boulderfallsinn.com/1847 Lunch and Dinner

Gathering Together Farm 25159 Grange Hall Road 541-929-4270 gatheringtogetherfarm.com Breakfast (Sat), Lunch and Dinner

MCMINNVILLE Bistro Maison 729 NE 3rd St 503-474-1888 bistromaison.com

PUMPKIN PIE BITES Ingredients: (makes 24) ● 2 pre-made, ready to roll pie crusts ● 1 (8 oz) package cream cheese, softened to room temperature ● 1 cup pumpkin puree ● 1/2 cup sugar ● 2 eggs + 1 egg for egg wash ● 1 tsp vanilla ● 1 tsp pumpkin pie spice ● Whipped cream Instructions: 1. Preheat oven to 350 degrees F. 2. Grease and flour (or use nonstick cooking spray) a minimuffin pan. Set aside. 3. Roll pie crust on a floured surface with a floured rolling pin. 4. Using a round cookie or biscuit cutter (approximately 3 inches diameter) cut 12 rounds from each pie crust. 5. Press each round into muffin pan. Use fingers to round the ends into a pie crust. 6. Brush egg wash from 1 egg to top edges of each pie. 7. Using electric mixer; beat cream cheese and sugar until smooth. Add eggs one at a time, beating each until combined. 8. Add pumpkin puree, beat to combine. Stir in vanilla and pumpkin pie spice. 9. Spoon mixture into each mini pie crust almost up to the top. 10. Bake for 15-20 minutes, or until golden around the edges. 11. Remove from oven and let cool on a cooling rack, or chill in fridge for 30 minutes. 12. Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top. Keep refrigerated. (Pies will be puffy when taken from oven but will sink back down.)

  The Food Issue

More Favorite Restaurants SALEM

PORTLAND

Andaluz 130 High St. SE 503-585-1773 andaluzsalemor.com Dinner

23Hoyt 529 NW 23rd Ave 503-445-7400 23hoyt.com Dinner and Weekend Brunch

Archive Coffee & Bar 102 Liberty St NE Ste 120 archivecoffeeandbar.com Coffee 7am-12am and Dinner

Bamboo Sushi NE 1409 NE Alberta St. 503-889-0336 bamboosushi.com Lunch and Dinner

Crooked House Bistro 1142 Edgewater St 503-385-8851 crookedhousebistro.com Dinner Da Vinci Ristorante 180 High St SE 503-399-1413 davincisofsalem.com Dinner Los Dos Hermanos 3590 River Rd NE 503-393-1800 losdos.biz Lunch and Dinner Maven 383 State St 503-385-8648 Dinner ™

Gluten Intolerance | Celiac Disease | Paleo Lifestyle

Table FIVE 08 508 State Street 503-581-5508 tablefive08.com Lunch and Dinner

Nadine literally “wrote the book” on Celiac Disease and Gluten Intolerance!

Venti’s Cafe + Basement Bar 325 Court St NE 503-399-8733 ventiscafe.com Lunch and Dinner

Dough Nation A Nurse’s Memoir of Celiac Disease, from Missed Diagnosis, to Food and Health Activism. * Available now at Amazon, www.glutenfreeRN.com & Nadine’s Corvallis oﬃce.

Rafns’ 479 Court St. NE 503-580-2936 rafns.com Dinner

Nadine Grzeskowiak, RN, BSN, CEN Consultant | Speaker | Author 215 SW 4th St. Corvallis (541) 602-1065 Nadine@GlutenFreeRN.com

Word of Mouth Bistro 140 NE 17th St 503-930-4285 wordofsalem.com Breakfast and Lunch

“All diseases start in the gut.” -Hippocrates

www.GlutenFreeRN.com

Willamette Living ~ October / November 2016

Bamboo Sushi NW 836 NW 23rd Ave. 971-229-1925 bamboosushi.com Lunch and Dinner Bamboo Sushi SE 310 S.E. 28th Ave. 503-232-5255 bamboosushi.com Lunch and Dinner Bamboo Sushi SW 404 SW 12th Ave 503-444-7455 bamboosushi.com Lunch and Dinner Bluehour 250 NW 13th Avenue 503-226-3394 bluehouronline.com Dinner and Weekend Brunch Clarklewis 1001 SE Water Avenue 503-235-2294 clarklewispdx.com Lunch and Dinner Frank’s Noodle House 822 NE Broadway 503-288-1007 franksnoodlehousepdx.com Lunch and Dinner Salty’s on the Columbia 3839 N.E. Marine Drive 503-288-4444 saltys.com/portland Dinner and Weekend Brunch Saucebox 214 SW Broadway 503-241-3393 saucebox.com Dinner

del Alma

An exciting menu of new Latin fusion cuisine. Fabulous riverfront bar, special events, extensive wine list. A truly memorable dining experience.

We're a brew pub and, we're a bit ﬁeld to table, we process all of our Big River Grains & Flours ourselves. We’re 100% Gluten Free, but you don’t have to be, we just serve darn good food!

Menus and more at: delalmarestaurant.com Open for dinner Mon - Thurs 5:00 -- 9:30 Fri & Sat 5:00 - 10:00

The Dining Guide

Eats & Treats Cafe

Pulled pork, pulled chicken, smoked turkey and smoked ham, all done in-house. Wednesday and Saturday, we add St. Louis cut, dry rub, slow smoked ribs and honey glazed chicken thighs. Friday is Santa Maria Tri-tip cooked over open oak wood ﬁre.

Tues - Sat: 11:00 - 8:00 Sunday Brunch: 9:00 - 2:00 Closed Mondays

136 SW Washington Ave Suite 102, Corvallis 541-753-2222

Best chocolate chips cookies ever! 1644 Main Street Philomath • 541-307-0225

Queen’s Chopstick Not just Chinese food!

The Blue Goat Featuring quality local ingredients in our Northwest Rustic WoodFired menu.100% local wine list. Craft beers. Spirits and specialty cocktails. House shrubs, syrups, and non-alcoholic beverages. Reducing our footprint with our sustainable waste composting program.

Our Asian fusion menu will delight you. You’ll love our chic new restaruant, and our delicious menu items presented with style. Many reviewers have called ours “the best asian food in Corvallis,” come ﬁnd out why. www.queenschopstick.com 11:00 am 10:00 pm Sun-Wed 11:00 am 11:00 pm Thurs-Sat

Open Wed-Sun for Lunch, Dinner, & Sunday Brunch. 503 S Trade St/Highway 99, Amity 503-835-5170 www.amitybluegoat.com

2329 Kings Blvd Corvallis 541-758-9166

Cafe Mundo

New Morning Bakery

A local landmark for over 30 years. Our bakers and chefs are at work around-the-clock preparing all your favorite dishes and baked goods using only the ﬁnest ingredients. Breakfast, Lunch, Dinner, or anything in between. Now offering catering too. Mon-Sat 7:00 - 9:00 Sunday 8:00 - 8:00 219 SW 2nd St. Downtown Corvallis NewMorningBakery.com 541-754-0181

The Food Issue

“World Beat Cuisine” Catering, Private Parties, Lunch & Dinner. Offering a fresh, local and creative menu you’ll love. Promoting local musicians and artists, Cafe Mundo is a destination for coastal travelers and locals. Come on by, you’ll love it! Tues - Wed 11:00 - 8:00 Thurs - Sat 11:00 - 10:00 Sun Brunch 10 am - 3 pm In Newport’s Historic Nye Beach 541-574-8134

“Path of Roses” - oil on panel

Uptown Arts District, 140 NE Alder Street Toledo, OR 97391 (541) 336-2797 | michaelgibbonsart@charter.net

www.michaelgibbons.net

Santiam Place Wedding & Event Hall

Your special place for: • Weddings & Receptions • Bridal & Baby Showers • Parties & Anniversaries • Family Gatherings



• Reunions • Barbecues • Meetings & Lectures • Presentations & More!

Shown by Appointment, Call Today: 541-259-4255 *party rentals available on-site!

139 Main St. in Lebanon

w w w. s a n t i a m p l a c e .c o m

Willamette Living ~ October / November 2016

While you’re on the Coast, Visit Nye Beach! Nye Beach Wine Cellar

541-265-3292

for Artsake Gallery A Co-op of Local Artists

Buy Local • Buy Handmade

Colleen Caubin Anja Chavez Cynthia Jacobi Katy Lareau Jenny Manilla Alice Martin Alita Pearl Frances Van Wert

541-574-9070

Jovi 541-574-8134

541-265-8220

Queen of Hearts 729 729 Nw Nw Coast Coast Street Street Newport, Newport, Or Or 97365 97365 For Reservations Reservations Call Call For 800•480•2477 800•480•2477

Gifts • Lingerie

www.innatnyebeach.com

Nana’s Irish Pub

IANB_localAd_3.60x1.78_orange.indd 1

541-265-2118

5/25/13 8:22 PM

“A Taste of Ireland on the Oregon Coast” Traditional Irish Fare, Imported Irish Beers on Tap, Full Bar, Minors welcome until 10pm, Patio Seating, Live Music. Hours Sunday-Thursday 11am-11pm Friday and Saturday 11am-midnight Corner of NW 3rd St and Coast in Nye Beach, Newport

www.nanasirishpub.com

The Waves of Newport Oceanfront Motel and Vacation Rentals on the Oregon Coast at Newport

Reach an engaged, upscale audience with an advertising message they’ll trust and enjoy

Ocean View Rooms • Wiﬁ Ocean View Vacation Homes • Indoor Pool, Spa & Sauna • Walk to Nye Beach

wavesofnewport.com | 541-265-4661 The Food Issue

WILLAMETTE

LIVING

T H E L I F E S TY L E M A G A Z I N E O F O R E G O N ’ S W I L LA M E T T E V A L L E Y

541-740-9776 45

COLLEGE OF LIBERAL ARTS | SCHOOL OF ARTS AND COMMUNICATION

SAC Presents | 2017

DAVID SEDARIS

Saturday, Feb. 11 | 7 pm

A CALL TO LIFE:

Variations on a Theme of Extinction

Pianist Rachelle McCabe, Essayist Kathleen Dean Moore, guest panel of scientists.

Friday, April 7 | 7 pm

NW DANCE PROJECT

Friday, April 14 | 7:30 pm

BOSTON BRASS

Featuring the Oregon State University Wind Ensemble

Wednesday, May. 24 | 7:30 pm

VENUE: The LaSells Stewart Center, 875 SW 26th St. Corvallis.

All seats reserved (except for the April 7 which is free, no tickets, open seating.)

TICKETS: ONLINE at liberalarts.oregonstate.edu/SACpresents For disability accommodations call 541-737-5592.

at Oregon State University

Tickets are sold by the sponsoring organization for events at the LaSells Stewart Center.

If you are unsure where to find the information on the sponsoring organization for the event, check our events page on our website at oregonstate.edu/lasells

SAC Presents will be selling tickets in the LaSells Stewart Center on Tuesdays and Thursdays from 12:00pm to 5:00pm. Or you can purchase tickets online at liberalarts.oregonstate.edu/SACPresents

Exhibit Dates: October 3 through October 31 Reception Date: October 13 at 6:30pm

The LaSells Stewart Center 875 SW 26th Street, Corvallis OR 97331 â€˘ (541) 737-2402 â€˘ oregonstate.edu/lasells Stay informed about all upcoming events at The LaSells Stewart Center, oregonstate.edu/lasells/Stay-Informed

Indulge your senses at 1847 Bar & Grill, winner of the Wine Spectator Award of Excellence â€” one of only 30 restaurants in Oregon to receive this prestigious designation. Experience an assortment of regional and international wines, while enjoying cuisine focused on the unique ingredients of the Pacific Northwest. While you dine, take in sweeping views of the Japanese garden, waterfall and koi pond. The Wine Spectator Award of Excellence recognizes restaurants whose wine lists feature a well-chosen assortment of quality producers along with a thematic match to the menu in both price and style.

541- 451-1847 â€˘ 1847Restaurant.com

Willamette Life Media

Published on Oct 1, 2016

Willamette Living October 2016

Our annual food issue, and a tribute to our beloved furry friends. Enjoy!

Willamette Living October 2016

Published on Oct 1, 2016

Our annual food issue, and a tribute to our beloved furry friends. Enjoy!

willametteliving

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